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Butter Beer Fudge INGREDIENTSBOTTOM LAYER!3 cups butterscotch chips1 (14 ounce) can sweetened condensed milk1/2 cup powdered sugar1/4 cup butter1/4 tsp rum extract 1/2 tsp butter extract TOP LAYER!1 1/2 cups white chocolate chips 2 tbls butter 1/2 of a 14-ounce can sweetened condensed milk 1/4 cup powdered sugar 1/4 tsp vanilla                 DIRECTIONS Prepare a 9x9 inch pan with wax paper or tin foil.In a large microwave safe bowl combine butterscotch chips and butter. Heat in microwave for one minute and stir until smooth. Continue to heat in 15 second bursts if needed. Stir in milk, powdered sugar and extracts. Pour mixture into prepared pan and place in the freezer for 30 minutes to start to set up.Meanwhile, in a separate microwave safe bowl combine the white chocolate chips and butter. Heat in microwave for one minute and stir until smooth. Continue to heat in 15 second bursts if needed. Stir in milk, powdered sugar, and vanilla. Let cool slightly and then pour gently over the top of the first layer. Place in the refrigerator to finish setting up.Cut into 64 bite sized pieces.

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Butter Beer Fudge INGREDIENTSBOTTOM LAYER!3 cups butterscotch chips1 (14 ounce) can sweetened condensed milk1/2 cup powdered sugar1/4 cup butter1/4 tsp rum extract 1/2 tsp butter extract TOP LAYER!1 1/2 cups white chocolate chips 2 tbls butter 1/2 of a 14-ounce can sweetened condensed milk 1/4 cup powdered sugar 1/4 tsp vanilla                 DIRECTIONS Prepare a 9x9 inch pan with wax paper or tin foil.In a large microwave safe bowl combine butterscotch chips and butter. Heat in microwave for one minute and stir until smooth. Continue to heat in 15 second bursts if needed. Stir in milk, powdered sugar and extracts. Pour mixture into prepared pan and place in the freezer for 30 minutes to start to set up.Meanwhile, in a separate microwave safe bowl combine the white chocolate chips and butter. Heat in microwave for one minute and stir until smooth. Continue to heat in 15 second bursts if needed. Stir in milk, powdered sugar, and vanilla. Let cool slightly and then pour gently over the top of the first layer. Place in the refrigerator to finish setting up.Cut into 64 bite sized pieces.

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This cite is4 the castle cake  https://vrecipes.net/video-recipe/35316/how-to-make-a-castle-cake-nerdy-nummies

This cite is 4chess cake

https://www.hungryforever.com/the-perfect-nerdy-cake-for-a-chess-lover-by-nerdy-nummies/

mabye we shouldn't copy everything exactly from nerdy nummies we can tweak the recipes a bit

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http://abc.go.com/shows/the-chew/recipes/marshmallow-fondant-rosanna-pansino

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INGREDIENTS

For the chocolate cupcakes

1 cup (125 grams) all-purpose flour

¼ cup plus 2 tablespoons (30 grams) unsweetened cocoa powder

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (100 grams) brown sugar

½ cup (100 grams) granulated sugar

⅓ cup (80 ml) oil

½ cup (120 ml) buttermilk

1 large egg

1 teaspoon vanilla extract

½ cup (120 ml) boiling water

1 teaspoon instant espresso powder (optional)

For the peanut butter frosting:

½ cup (115 grams) unsalted butter, softened

1 cup (250 grams) creamy peanut butter

2 cups (240 grams) powdered sugar

3 tablespoons (45 ml) heavy whipping cream

1 teaspoon vanilla extract

Optional toppings:

Chocolate ganache

8 miniature peanut butter cups, unwrapped and cut in half

INSTRUCTIONS

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Brownie batter (see recipe below)
Butter Cake batter (see recipe below)
1 tub (16 ounces) buttercream frosting
Food coloring gels: yellow and red
Sweetened flaked coconut
Green liquid food coloring
White sprinkles
9 x 13-inch metal baking pan Muffin tin(s)
Cupcake liners
21/3-inch round cookie cutter 2 decorating bags
#48 decorating tip
#10 decorating tip
Baking tweezers (optional)

Bake the Brownie batter in a 9 x 13-inch metal baking pan as directed. Let cool completely in the pan.

Preheat the oven to 350°F. Line 24 cups of 2 muffin tins with paper liners. (Or use 1 muffin tin and bake in two batches.)

Prepare the Butter Cake batter and divide it among the muffin cups, filling each one two-thirds full.

Bake until a wooden pick inserted in the center of a cupcake comes out clean, 18 to 20 minutes.

Let the cupcakes cool completely before decorating.

Use the round cookie cutter to cut out “hamburger patties” from the brownies [Image A].

Halve the cupcakes horizontally with a straight edge (not serrated) knife [Image B].

Place the brownie burgers on the bottom halves of the cupcakes [Image C].

Time to decorate!:
Mix half of the buttercream frosting with yellow food coloring until it is the color of cheese. Scoop the frosting into a decorating bag fitted with a #48 tip and pipe it to look like cheese slices on your patties.

Tint the other half of the buttercream frosting with red food coloring until you reach the desired shade of bright red. Scoop the frosting into a decorating bag fitted with a #10 tip and pipe it to look like a tomato on top of the cheese [Image D].

Mix the flaked coconut with liquid green food coloring until it is light green, resembling lettuce [Image E]. Sprinkle the coconut flakes on top of the red frosting.

Place the top half of each cupcake on top.

Scatter white sprinkles on top of the cupcakes to look like sesame seeds. I use baking tweezers for more control [Image F].

Brownies
Makes 9 to 16 brownies

1 cup plus 2 tablespoons sugar
½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup vegetable oil
1/3 cup whole milk
1 teaspoon vanilla extract
1 large egg

Preheat the oven to 350°F. Grease an 8 x 8-inch metal baking pan. Line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).

In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt.

Add the oil, milk, vanilla, and egg. Whisk until well combined.

Pour the batter into the prepared pan and spread evenly.

Bake until a wooden pick inserted in the center comes out mostly clean, 20 to 25 minutes.

Let the brownies cool in the pan, then cut into squares before serving.

Butter Cake
Makes one 9 x 13-inch sheet cake or 24 cupcakes

1 ½ cups all-purpose flour
1 cup plus 2 tablespoons almond meal
2 teaspoons baking powder
¼ teaspoon salt
2 sticks (8 ounces) plus 2 tablespoons salted butter, at room temperature
1 ½ cups superfine sugar (aka baker’s sugar)
2 teaspoons vanilla extract
4 large eggs
1 cup plus 2 tablespoons whole milk

Preheat the oven to 350°F. Grease a 9 x 13-inch metal baking pan. Line the bottom with parchment paper, grease the paper, and flour the pan. (Or see the cupcake variation below.)

In a large bowl, whisk together the flour, almond meal, baking powder, and salt. Set aside.

In a second large bowl, with an electric mixer, beat the butter until softened. Add the superfine sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed.

Beat in the vanilla.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.

Pour the batter into the prepared pan and spread evenly. Tap the bottom of the pan on the work surface to get rid of any air bubbles.

Bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes.

Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely.

Butter Cupcakes: Line 24 cups of 2 muffin tins with paper liners and fill two-thirds full with batter. (Or use 1 muffin tin and bake in two batches.) Bake at 350°F until a wooden pick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.

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Coconut sweet bread

3 cups flour

1 cup sugar

1tbs baking powder

1 tsp salt

2cups finely grated fresh coconut

⅓ cup raisins(optional)

1large egg, beaten

½ cup evaporated milk

½ cup fresh coconut water

1tsp vanilla

1cup(2 sticks) unsalted melted and cooled butter

½ teaspoon coconut essence

Granulated sugar for dusting

1.preheat oven to 350 F.grease and flour 2 9-inch loaf pans.

2.sift flour,sugar,baking powder,and salt together,and stir in the coconut and raisins if using.

3.In a seperate bowl combine egg, milk, coconut water,vanilla,butter, and coconut essence.

4.add the liquid ingredients to the dry ones mixing lightly but thoroughly so all ingredients are combined.

5.pour batter into loaf pans filling 2/3 full.

6.sprinkle top of the bater with granulated sugar and bake for about 55 min. Or until toothpick comes out clean.

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Coconut dark chocolate chip cookies

2stickes unsalted butter

3/4 cup white sugar

3/4 cup packed brown sugar

1large egg

1tsp vanilla

2 ¼ cup all-purpose flour

1tsp baking soda

1/2 tsp salt

2cups semi-sweet chocolate chips

1 cup sweetened coconut flakes

1.preheat oven to 375F

2.combine butter  and sugar in a bowl. Mix til light and fluffy.

3.add egg and vanilla and mix well.stop to scrape sides.

4.stir in flour,baking soda,and salt until well combined.

5.stir in chocolate chips and coconut flakes mix well to form a  stiff dough.

6.drop dough 2 inches apart on ungreased cookie sheet lined with parchment paper.

7.bake 8to10 min or until golden brown. Centers will be soft let cool for 5 min.then take of pan to finish cooling.

Makes 3 dozen cookies

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Pink Velvet Cupcakes

PREP TIME:1 HOUR 30 MINS
COOK TIME:15 MINS

Soft, tender buttermilk cake is topped with tangy cream cheese frosting, creating delicious pink velvet cupcakes, perfect for your Valentine. Recipe’s here!

INGREDIENTS:

FOR THE CUPCAKES:

1 ¼ cups all-purpose flour

¾ teaspoon baking powder

⅛ teaspoon salt

½ cup unsalted butter, room temperature

½ cup granulated sugar

2-3 drops pink food coloring

2 eggs, room temperature

1 teaspoon vanilla extract

½ cup buttermilk, room temperature

1/4 teaspoon baking soda

1 teaspoon red wine vinegar

CREAM CHEESE FROSTING

4 ounces cream cheese, softened to room temperature

½ cup unsalted butter (1 stick), room temperature

3-4 cups powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons heavy cream

DIRECTIONS:

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FOR THE CUPCAKES

1. Preheat oven to 350 degrees F. Line cupcake tins with liners and set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt.

3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy on medium speed, about 3 minutes. Beat in the food coloring. Add the eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the vanilla extract.

4. Reduce the speed to low and slowly alternate the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. In a separate small bowl, combine the baking soda and vinegar. It will fizzle. Mix into the batter until combined.

5. Divide batter into prepared baking liners. Bake for 12 – 15 minutes or until a toothpick inserted into the center comes out clean.

FOR CREAM CHEESE FROSTING

1. In the bowl of an electric mixer, beat butter and cream cheese on medium high until completely smooth about 2-3 minutes.

2. Reduce speed to low and add sugar, one cup at a time. Beat on low until combined. Add vanilla extract and heavy cream and beat to combine. Increase speed to medium and beat frosting until smooth and fluffy.

3. If buttercream is not thick enough, place in fridge for 20 minutes to an hour until firm enough to pipe

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Ingredients

For the cupcakes:

1 3/4 cups cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup whole milk, at room temperature

Finely grated zest of 1 lemon plus juice of 1/2 lemon

1 teaspoon pure vanilla extract

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 cup sugar

3 large egg whites, at room temperature

Red, orange, yellow, green, blue and purple gel food coloring

For the frosting:

2/3 cup sugar

2 large egg whites, at room temperature

1/4 cup cold water

1 teaspoon pure vanilla extract

1/2 teaspoon cream of tartar

Pinch of salt

Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.

Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.

Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.

Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.

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Key lime pie recipie

Crust

1 ¼ cup gramcracker crumbs

2 tb melted butter

5tb sugar

Filling

I can condenced milk

½ plus 2tb key lime juice

4egg yolks

Whipped cream

¾  cup heavy whiping cream

1. Preaheat the oven to 350 degreeas .In a large mixing bowl mix ogether the gramcrakers ,butter ,and sugar.mix with fork. Put in oven for 10 min

2. In a stand mixer with a  wisk mix the condensed milk and the egg yolks. Slowly add key lime juice.

3. Once the pie crust comes out pour in the filling and put it back in the oven for 15 min.

4. Take out the pie when done and let cool down once cooled down put it in the fridge for 8 hours

5. Right before serving pour the whipping cream in a stand mixer fitted with a wisk and put some on the pie how you want

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is this a good back round for the Chanel 

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is this a good back round for the Chanel 

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Pink gelatin bubbles

Small balloons

28 grams powdered gelatin

1 or 2 drops Americolour Deep Pink gel colour

8 tablespoons cold water

Cupcakes

429 grams all-purpose flour

265 grams caster (superfine) sugar

1/2 teaspoon salt

3 teaspoons baking powder

375 milliliters of milk

125 milliliters vegetable oil

125 grams unsalted butter, softened

2 tablespoons Greek yogurt (can substitute with sour cream)

1 teaspoon vanilla extract

2 large eggs

1 teaspoon bubblegum essence (see notes)

3 drops 'deep pink' food gel

Mixed pink sprinkles. Anything you can find. The more the different kinds the better!

Bubblegum Goo

250 grams white cooking chocolate

250 milliliters thickened cream (at least 35 percent fat content)

1 teaspoon bubblegum or strawberry essence

1 drop 'sky blue' food gel

Frosting

1 batch fluffy vanilla buttercream frosting

1-2 drops 'sky blue' food gel

1 teaspoon bubblegum or strawberry essence

INSTRUCTIONS

1. Pink Gelatin bubbles (make the day before)

2. Attach blown up balloons to paper straw or cake pop sticks with tape. Gently coat each balloon with a little oil spray over each balloon and wipe it down with a paper towel.

3. Add water and gelatin to a microwave safe bowl. Mix until well combined. Allow it to bloom (rest) for 5 min before you place it in the microwave for 10-15 seconds, or until melted. Add pink food gel and mix until well combined.

4. Dip balloons into gelatin liquid making sure they're coated evenly leaving the bit where the balloon meets the stick free of gelatin. You may want to coat these twice. Let the gelatin set on the first coat for 5 min, and then coat again. If the gelatin stiffens you can melt again in the microwave for 10 seconds.

5. Place the coated balloons standing upright in a cup or in a styrofoam block and allow to dry completely- about 24 hours.

6. To remove balloon, cut away from the stick and pull the balloon out from the bubble. You'll need to cut away the bottom of the bubbles so they sit evenly on top of the cupcake. You can do this using a pair of scissors.

7. Cupcakes

8. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

9. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

10. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

11. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add bubblegum or strawberry essence and pink food dye and mix for another 20 seconds. You will need to scrape down the bowl again and mix until the batter is evenly coloured.

12. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

13. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

14. To prepare bubblegum goo, add white choc and cream to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add blue food gel and flavoring and mix until well combined.

15. To finish off cupcakes, core the center of each one and fill with bubblegum goo. Fit the end of a piping bag with a round tip and frost your cupcakes in a flat swirl as demonstrated in the video. Coat the frosting in pink sprinkles, starting with the top of the frosting and then work your way around the sides of the frosting.

16. Finish off by gently placing your gelatin bubble in the frosting.